Tuesday, April 24, 2007

Salmon Burgers Up!

This is a family favorite we hadn't made in a while, but it's a real winner. It's a bit time-intensive and a little wiggly to handle, but we all sit down to wolf these burgers down. Makes 6 burgers, which feeds 6 persons or 3 people and 1 teenager. Make sure you have a couple of hours to make it before supper time, as you have to let the burgers rest at least an hour before cooking them.

Chop salmon roughly and put in food processor with scallions, garlic, ginger, 2 tsp. soy sauce, and 1 tsp. sesame oil. Pulse on and off until well-minced and well-mixed. With lightly oiled hands, shape into six patties. Place on a platter and cover and refrigerate at least one hour or overnight to let firm up.

These really are scrummy. You have to really not mind getting flecks of salmon flying around while you scrape the meat off the skin, and then your hands stink a bit until after you do the dishes, but they are worth it.

I only tried making gluten-free buns once and they were somewhat leaden, so I close my eyes and buy the expensive, frozen gluten-free ones in the grocery freezer. I thaw one for Dan and I did toast it before slapping on the salmon burger, but it's still a bit crumbly. My baking skills need some honing. Perhaps someone out there has a good hamburger bun recipe that will hold together well?

Cook the Books

A Foodie Book Club

Gluten Free Goddess

What I'm Reading for Cook the Books

Comfort Me With Apples, by Ruth Reichl

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This blog is an original work of creative expression by Rachel Jagareski. All photos, text, and original recipes herein are copyrighted by the author/artist Rachel Jagareski (c) 2007-2014. All rights are reserved by the author. Please contact me for permission to republish or broadcast any material beyond your own personal use. Thank you.